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	<title>Living to Eat!</title>
	<link>http://www.roshani.co.uk/livingtoeat</link>
	<description>I'll get a better name soon, I promise</description>
	<pubDate>Wed, 22 Jan 2020 11:35:49 +0000</pubDate>
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		<title>Wood Pigeon and Red Wine Risotto with Porcini Mushrooms and Bacon</title>
		<link>http://www.roshani.co.uk/livingtoeat/index.php/recipes/poultry/wood-pigeon-and-red-wine-risotto-with-porcini-mushrooms-and-bacon/</link>
		<comments>http://www.roshani.co.uk/livingtoeat/index.php/recipes/poultry/wood-pigeon-and-red-wine-risotto-with-porcini-mushrooms-and-bacon/#comments</comments>
		<pubDate>Mon, 16 Oct 2006 15:14:18 +0000</pubDate>
		<dc:creator>ros</dc:creator>
		
	<category>Uncategorized</category>
		<guid isPermaLink="false">http://www.roshani.co.uk/livingtoeat/?page_id=543</guid>
		<description><![CDATA[Â 
Ingredients (for a large portion)

3 pigeon breasts cut into thin (approx 1 inch wide) strips.Â 
2-3Â handfulsÂ arborio or other risotto rice
1 small onion, finely diced
2 rashersÂ unsmoked bacon, chopped into small piecesÂ 
large knob of butter for frying plus about 1 tbsp extra
1Â small clove garlic, minced
8-10 rosemary leaves finely choppedÂ 
25g dried porcini mushrooms, soaked with soaking liquid reserved
1/4 bottle [...]]]></description>
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